Thursday, October 22, 2009

Salmon Mousse

Usually, I make this for church. It is a crowd pleaser.

48 Oz of cream cheese (For Heaven's sake, do not even think of using low fat!)
32 Oz of smoked salmon (No skin. No bones. No brown. Only use the pink flesh of the fish.)
24 Oz of sour cream (You're not using low fat are you?)
1 large red onion (peeled)
About 1/2 cup fresh dill leaves
Three tablespoons fresh black peppercorns

Put all of the above ingredients (except for the black pepper) into a food processor and process them until them until smooth and light pink. There should be no chunks, rather everything should be smooth and well blended.

Line three bread pans with plastic wrap.

Cover the bottom of the pans with fresh cracked (a mini chopper works well for this) black pepper. (Other possible toppings: Capers, chopped red onions, dill.)

Spoon the mousse into the bread pans, and cover with plastic food wrap.

Set bread pans into a large container of ice and leave there for 4 hours before serving. Make sure water level is below the lip of the bread pans.

When ready to serve this is what you do: Uncover the mousse, set a pretty serving platter upside down on top of the mousse making sure no plastic wrap is between the mouse and the platter. Quickly turn over the mouse and platter so the mousse is on top of the now face-up. Carefully remove the bread pan and plastic wrap from the mouse. Garnish and serve with crackers, little toasts, or slices of sourdough bread.

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